Scrambled Eggs With Spinach And Feta Recipe - Kosher

Overview

A creamy, protein-rich dairy breakfast featuring gently folded eggs, sautéed spinach, and tangy feta cheese. This recipe follows kosher dietary laws and is suitable for a dairy meal.

Servings

2 servings

Yield

Approximately 2 cups scrambled eggs (about 4 large eggs total)

Prep Time

5 minutes

Cook Time

8–10 minutes

Total Time

13–15 minutes

Difficulty

Easy

Cooking Vessel

Medium non-stick skillet or stainless steel sauté pan
Silicone spatula or wooden spoon
Mixing bowl
Whisk or fork

Ingredients (Kosher – Dairy)

4 large kosher-certified eggs
1 cup fresh spinach, chopped (packed)
¼ cup crumbled kosher feta cheese
2 tablespoons milk or half-and-half (optional, for creaminess)
1 tablespoon unsalted butter or olive oil
⅛ teaspoon kosher salt (adjust to taste)
¼ teaspoon freshly ground black pepper
Pinch red pepper flakes (optional)

Instructions

1. Prepare the Egg Mixture

In a mixing bowl, whisk together the eggs, milk (if using), salt, and black pepper until fully blended and slightly frothy. Avoid over-whisking.

2. Sauté the Spinach

Heat butter or olive oil in a skillet over medium heat.
Add chopped spinach and sauté for 1–2 minutes until wilted and moisture has mostly evaporated. Spread evenly across the pan.

3. Cook the Eggs

Reduce heat to medium-low.
Pour the egg mixture into the skillet over the spinach.

Allow eggs to sit undisturbed for 20–30 seconds until edges begin to set.
Using a spatula, gently push eggs from edges toward the center, forming soft curds.

4. Add Feta

When eggs are about 75% set (still slightly glossy), sprinkle feta evenly over the surface.
Continue folding gently for 1–2 more minutes.

Remove from heat while eggs are still slightly soft—they will continue cooking from residual heat.

5. Serve Immediately

Transfer to plates promptly to prevent overcooking.

Nutritional Information (Approximate per Serving)

Calories: 280
Protein: 20g
Fat: 22g
Saturated Fat: 9g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Sodium: 480mg
Cholesterol: 375mg

Values may vary depending on specific brands and portion sizes.

Dietary Adaptations

Gluten-Free: Naturally gluten-free.
Low-Carb / Keto: Suitable as written.
Vegetarian: Appropriate for lacto-vegetarians.
Dairy-Free (Pareve):
- Omit feta.
- Use olive oil instead of butter.
- Replace feta with dairy-free kosher feta alternative.
Higher Protein: Add an extra egg or 1 tablespoon cottage cheese.
Lower Fat: Use reduced-fat feta and skip milk.

Tips & Troubleshooting

Rubbery Eggs: Heat is too high. Always cook scrambled eggs on medium-low.
Watery Texture: Spinach was not fully sautéed before adding eggs. Remove excess moisture.
Dry Eggs: Remove from heat earlier; eggs should look slightly underdone when plated.
Creamier Texture: Stir in 1 teaspoon cream cheese during final folding.
Fluffier Eggs: Whisk vigorously to incorporate air before cooking.

Serving Suggestions

Serve with toasted challah or whole-grain bread (dairy meal).
Pair with Israeli salad (tomato, cucumber, lemon).
Add sliced avocado and fresh herbs (parsley or dill).
Wrap in a warm pita for a Mediterranean-style breakfast sandwich.

Notes

Ensure feta cheese bears reliable kosher certification.
This is a dairy (milchig) dish and should not be served in the same meal with meat according to kosher dietary law.
For Shavuot or dairy brunch menus, this pairs well with blintzes and fresh fruit.
Best enjoyed immediately; not ideal for reheating due to texture changes.